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Basil Pesto Pizza with Prosciutto & Rocket

Yields1 Serving

 2 pizza bases
 4 tbsp tomato paste
 1 tomato
 100 g fetta cheese
 8 slices prosciutto
 2 tsp balsamic vinegar
 4 tsp traditional pesto
 30 g rocket leaves, washed

Preheat the oven to 200°C. Spread tomato paste on the base of each pizza. Top with tomato slices, fetta cheese and prosciutto.


Transfer pizzas directly onto the wire oven racks and cook for 10 minutes or until the bases are crispy and the fetta cheese is golden. Remove from the oven. Drizzle with balsamic vinegar.


Top with dollops of pesto and fresh rocket leaves. Drizzle with a little olive oil. Cut into slices to serve.